Zama in the News!

August 29th, 2012

Zama is in the news again for helping import new Japanese Micro Brews.

 

 

http://philly.thedrinknation.com/articles/read/8533-Zama-A-Japanese-Craft-Beer-Destination#

Posted by ZamaPhilly

Just in time for Philly Beer Week!

May 23rd, 2012

We are introducing 3 new micro brews from Japan. It took months, but finally they are here/

We have:
Echigo Red Ale – rich ale with just a kiss of hops. We have carried their Lager and their Stout for some time. The red ale is the perfect middle to these wonderful beers.

Tama no Megumi – pale ale that has been bottled conditioned, a sour orange nose with a richly dense beer

Ozeno Yukidoke – an IPA with distinct citrus notes with a round finish and a hoppy bitter finish

Come and try these truly unique beers. Supplies are very limited.

New Beers for Philly Beer Week

Japanese Micro Beers

Posted by ZamaPhilly

Michinoku “Otokoyama”

February 23rd, 2012

"Otokoyama" Means Man's Mountain

 

Michinoku brewery founded over 340 years ago, they found the best mountain range in Hokkaido to produce their sake. It was called Otoko Yama, or man’s mountain. They chose Mt. Taisetsu, with it’s jagged edges and it’s steep cliffs. The spring they are using is shikomimizue spring. Freshest water they could find, light refreshing and all naturally filtered by the Taisetsu mountain.

 

Winters are cold, springs and the sea freeze regularly. Perfect time to make a sake light and fragrant and a sharp finish just like the mountains themselves. At a +14 on the SMV (Sake Meter Value) the crispness is great for sashimi, oysters and cold water crustaceans. With a hint of melon, this sake is just right for Zama’s Omakase.

Posted by ZamaPhilly

Saiya Yuri Masamine

February 15th, 2012

This is an excellent sake, rich and viscus. It coats the palette and prepares your mouth for the wasabi or anything spicy. The rice they use is Hitomibore, well-known for rich flavor, moderate stickiness and second largest production in Japan. This rice is milled down to 68%, keeping that rich rice flavor in the palette. It shows fruit on the nose with a clean finish. On the SMV, sake meter value, it is +2.5. This sake is great with spicy tuna or any other spicy fish rolls and great with sushi roll with many different components.

Posted by ZamaPhilly

To all the Restaurant Week Diners

February 3rd, 2012

We here at the Zama Family would like to say thank you to all the restaurant week diners for choosing us this past two weeks. Our menu was designed to introduce new guest to our food and we hope it did. See you in September!!

Posted by ZamaPhilly

Restaurant Week Menu – Dinner

January 25th, 2012

Here is a peek of our Restaurant Week menu!

Make a reservation today!!

First Course
Choice of 1

Edamame
*House salad
with ginger vinaigrette
Miso Soup

Second Course
Choice of 1

Fried Pork Dumplings
Fresh ginger and spicy soy sauce
*Vegetable Tempura
Vegetable tempura with dashi soy and spicy sauce
*California Salad
with ume dressing
Kaiso Salad
Assorted seaweed with tosazu and grated sesame seeds

Third Course
Choice of 1

Black Cod Saikyoyaki
*Pan Seared Salmon with Yuzu soy reduction
*Roasted Chicken
*Sushi Combination
1 maki roll, chefs selection of 7 pieces of nigiri
*Maki Combination
Spicy tuna roll, Yellowtail Jalapeno mango roll, and
Salmon avocado roll

Fourth Course
Choice of 2

Sesame Brown Sugar Tart
Spice Apple crisp
Dark chocolate Bread Pudding
Mochi of the Day

Posted by ZamaPhilly

Zama in the News

January 19th, 2012

Wow check out what Miami is saying about Bar Tanaka and about Zama H Tanaka!!!!!

http://miamisocialholic.com/2012/01/sushi-aficionados-head-to-bar-tanaka/

Posted by ZamaPhilly

Toro

December 23rd, 2011

While a fat belly is a generally unfortunate thing to have, it’s considered culinary gold in Japanese cuisine. Toro, cut from the underside of the tuna, is one of the most treasured ingredients in sushi and sashimi.

The difference between chutoro and otoro refers to where the meat comes from. Chutoro, or “middle toro,” is posteriorly located on the tuna. Otoro, on the other hand, comes from the area just below the head and is considered much higher quality. The best of the best.

Toro is characterized by a pearly pink tint, with creamy white marbling similar to that of beef. True appreciation of this delicacy, however, is experienced not with the eyes but with the mouth. The combination of its delicate flavor and buttery, melt-in-your-mouth texture induces pure, unadulterated nautical bliss.

When the weather gets colder, the toro gets tastier. Tuna pack on the pounds during the winter to keep warm, and as a result, they’re more flavorful than ever. Although it’s available at Zama year-round, winter is the perfect time to enjoy toro – whether it’s your first time or your fiftieth.

Posted by ZamaPhilly

Abalone

December 14th, 2011

One of the most sought after sea snail varieties is considered to be the abalone. Harvested in far away New Zealand, this delicacy isn‘t easily obtained. Despite its rarity, the abalone has many benefits to offer.

The demand for this species has become so large that in many countries harvesting is very limited and controlled. In New Zealand, they do what they can to protect the wild abalone and have created abalone farms specifically for harvest. Keeping the two separate allows the species to thrive and repopulate without much interference.In addition to the sustainable harvest, abalone have been prized for not only their taste but their decorative shells.

Many cultures use the shells as trays to display sashimi or as jewelry pieces. Galleries carve the shells into small works of art often worn by prestigious figures and celebrities. The shell is extremely hard and comparable to opal, so the quality of the work lasts many years. Pearls from this snail are also collected and used for decoration and jewelry.

At Zama we feature delicious abalone prepared as sashimi. It’s indescribable taste and its crunchy texture adds to its appeal. Also, abalone is rich in selenium, magnesium, Vitamin B12, and Vitamin E, so keep the health benefits in mind when you’re dining away.

Posted by ZamaPhilly

Uwishunu: Philly Chefs Expanding

December 9th, 2011

As you may know, Chef Zama once worked in the sushi bar of Philadelphia’s Ritz-Carlton. Now, he’s fortunate enough to open his own sushi bar in a posh hotel — in Miami. That was the source for Uwishunu’s coverage of Zama, which detailed the expansion of Philly’s top chefs. With Jose Garces headed west to California, Marc Vetri headed east to New Jersey and La Colombe Torrefaction headed to Chicago, Philadelphia is sharing the wealth when it comes to our great chefs.

As for Zama Sushi Bar’s new Miami site, the Shelborne South Beach Hotel‘s renovations are nearing completion. Maybe an escape from the approaching winter is in order.

Posted by ZamaPhilly